06-30-2011, 04:36 PM
It’s the season for Barbecue sauce!
This recipe is what I refer to as “Long Hand”, that is you start from the very beginning with fresh tomatoes.
This is a great way to use up a tomato glut, and the results are so pleasing, a jar of this is a very welcome present at Christmastime!
Barbecue Sauce
24 Large Tomatoes (approx 8 lbs)
3 stalks celery (approx 1 ½ c)
2 medium onions, chopped
2 medium Red Bell Peppers
1t whole black peppercorns
1c firmly packed brown sugar
1c vinegar (I use apple cider vinegar)
2 cloves garlic, minced
1T dry mustard
1T paprika
1T salt
1t hot pepper sauce
1/8t cayenne pepper (adjust for taste)
Liquid Smoke (If your taste runs in that direction) I use about 2T.
Blanch the tomatoes by plunging them into boiling water (watch for the skins to loosen, then remove and peel in cold water. (Be careful, the tomatoes hold the heat for a while!)
Put the tomatoes, celery, onions and bell peppers in a large saucepan. Cook until the vegetables are soft, about 30 minutes.
Press through a fine sieve or a food mill (I just use a stick blender) and return to the pan. Continue cooking until the mixture is reduced by about one half, about 45 minutes. Stir often and be careful not to burn.
Tie the peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until the mixture is the consistency of catsup, about 1½ hours. As the mixture thickens, stir frequently to prevent burning. Remove the spice bag.
Pour into hot jars leaving ¼” headspace. Adjust caps. Process in a boiling water bath canner for 20 minutes.
Yield 4 pints.
Trust me, its well worth the effort!
This recipe is what I refer to as “Long Hand”, that is you start from the very beginning with fresh tomatoes.
This is a great way to use up a tomato glut, and the results are so pleasing, a jar of this is a very welcome present at Christmastime!
Barbecue Sauce
24 Large Tomatoes (approx 8 lbs)
3 stalks celery (approx 1 ½ c)
2 medium onions, chopped
2 medium Red Bell Peppers
1t whole black peppercorns
1c firmly packed brown sugar
1c vinegar (I use apple cider vinegar)
2 cloves garlic, minced
1T dry mustard
1T paprika
1T salt
1t hot pepper sauce
1/8t cayenne pepper (adjust for taste)
Liquid Smoke (If your taste runs in that direction) I use about 2T.
Blanch the tomatoes by plunging them into boiling water (watch for the skins to loosen, then remove and peel in cold water. (Be careful, the tomatoes hold the heat for a while!)
Put the tomatoes, celery, onions and bell peppers in a large saucepan. Cook until the vegetables are soft, about 30 minutes.
Press through a fine sieve or a food mill (I just use a stick blender) and return to the pan. Continue cooking until the mixture is reduced by about one half, about 45 minutes. Stir often and be careful not to burn.
Tie the peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly until the mixture is the consistency of catsup, about 1½ hours. As the mixture thickens, stir frequently to prevent burning. Remove the spice bag.
Pour into hot jars leaving ¼” headspace. Adjust caps. Process in a boiling water bath canner for 20 minutes.
Yield 4 pints.
Trust me, its well worth the effort!
